I ran out of chocolate syrup awhile back and kept put off buying it… I just didn’t want another plastic bottle and corn syrupy sweetness. But, it took me a long time to find the time to do anything about it.
Finally, I found this recipe, and got myself together enough to whip up a batch of it. And I’m very glad I did!
It’s delicious — less sweet and more chocolatey than the Hershey’s Special Dark® chocolate syrup that I had before. I can let you know that it’s great in chocolate milk, on ice cream and in the ever-delicious bananas and peanuts with chocolate syrup (see photo above). I’ve done such a good job trying it out, that it’s almost time to make another batch! 😉
I can’t say I’ve really modified this recipe at all. I did put it in the empty plastic squeeze bottle that I had saved, and it works beautifully as a dispenser for this homemade chocolate syrup.
- 1 cup cocoa powder
- 1 cup sugar
- 1 cup cold water
- 1/2 teaspoon salt
- 1 Tablespoon vanilla
- In a small sauce pan, mix the sugar and cocoa powder together.
- Slowly stir in the water and salt and mix well.
- Bring to a boil over medium heat, stirring constantly.
- Continue boiling, and stirring, (3-4 minutes) until it begins to thicken. (It won’t get very thick while it’s hot, but it will thicken up more after it cools.)
- Remove from the heat, let cool slightly, and stir in the vanilla.
- Store in the refrigerator in an airtight container.